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  1. Hi there... Can you please quickly check to make sure your email address is up to date here? Just in case we need to reach out to you or you lose your password. Muchero thanks!

Outside the dugout: What's cooking?

Discussion in 'GatorGrowl's Diamond Gators' started by GatorLurker, Jul 28, 2016.

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  1. Jul 12, 2023 #6541
    GatorLurker

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    I did like Big Lou's but they are no longer.

    Blue Highway in Micanopy is OK.
     
  2. Jul 12, 2023 #6542
    paidinfull

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    Never been to the one in Micanopy, but have been to the one in Jonesville a few times. It’s ok. My wife likes their fungi pizza.
     
  3. Jul 12, 2023 #6543
    74nole

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    The kitchen took the night off tonight. We picked up sandwiches from our Firehouse Subs.

    94* here today with a 108* heat index.

    Life is good in Gator Nation!
     
  4. Jul 12, 2023 #6544
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    The pies might be the same at both places but the vibe in Micanopy is much better.
     
  5. Jul 12, 2023 #6545
    paidinfull

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    We usually take out and bring home or bring the food over and eat at fluid lounge. We usually just get world of beer food when we go to fluid, but sometimes we get a pizza from BH or a sandwich from Daves.
     
  6. Jul 12, 2023 #6546
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    Truth be told there isn't any good pizza in Gainesville. Meh at best.
     
  7. Jul 13, 2023 #6547
    74nole

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    Tonight I’ll be grilling leg quarters seasoned with coarse black pepper and Everglades Cactus Dust.

    Inside we’re having petite butter beans & whole kernel corn, and yellow rice topped with Rotel tomatoes.

    The back porch Yeti is restocked and Ms. Jan’s wine is chilled.

    Life is good in Gator Nation!
     
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  8. Jul 13, 2023 #6548
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    In my youth I preferred white meat from the chicken but in my old age I have switched to preferring chicken thighs.

    But tonight is chicken cacciatore with boneless and skinless chicken breasts that I defrosted. A while back they were BOGO and I don't like to keep chicken breasts very long in the freezer because it dries out meat that is already pretty dry. Cooking them in that sauce makes them very juicy.
     
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  9. Jul 13, 2023 #6549
    74nole

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    I’m sure you’re aware of this option, anyway, if you will use a vacuum packer it’ll help the process.
     
  10. Jul 13, 2023 #6550
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    I agree but I already have too many kitchen gadgets.

    I'd love to get a sous vide machine. It reminds me of how electronic boards are soldered.
     
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  11. Jul 14, 2023 #6551
    GatorLurker

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    Mahi-mahi with a soy and brown sugar glaze, rice and asparagus.
     
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  12. Jul 14, 2023 #6552
    74nole

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    Tonight I’ll be grilling thick cut bone-in pork chops indirect over cherry wood smoke seasoned with coarse black pepper and Everglades seasoning. Baked potatoes will be on the top rack.

    Inside we’ll have a fresh pot of zipper peas.

    The adult libations are available at the will call window…..

    Life is good in Gator Nation.
     
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  13. Jul 15, 2023 #6553
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    I made a tapenade this afternoon and peeled some nice looking wild caught gulf shrimp for shrimp and grits.
     
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  14. Jul 15, 2023 #6554
    74nole

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    Tonight I’m grilling boneless ribeyes lightly brushed with Bertolli’s Extra Virgin Olive Oil and seasoned with coarse black pepper and Weber’s Chicago Steak Seasoning with baked potatoes on the top rack.

    Inside we’re having a freshly made Caesar salad to go with.

    The back porch is open with the full complement of choice of adult beverages.

    Life is good in Gator Nation!
     
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  15. Jul 16, 2023 #6555
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    Smoking St Louis cut dry rubbed ribs and making corn on the cob.
     
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  16. Jul 16, 2023 #6556
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    I'm serious. You guys should start your own restaurant. Id go there
     
  17. Jul 16, 2023 #6557
    74nole

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    Tonight it’s going to be leftovers—sort of…we’ve got a leftover ribeye from last night and a couple of leftover thick cut pork chops to choose from.

    Inside we’re going to have a pot of fresh zipper peas, a pot of white rice, and Rotel tomatoes for the rice if desired.

    Life is good in Gator Nation!
     
  18. Jul 17, 2023 #6558
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    I have a carnivore son that still lives at home and leftover ribeye doesn't happen very often.

    BTW what is you preferred thickness when grilling ribeye on your BGE? I kind of like them about 1 1/4 inch thick. One inch thick requires really good timing and a Thermapen to get a sear and medium rare. It is what I usually work with. At 1 1/4 inch thick you have some wiggle room. Thicker than that I find to be difficult to get a sear and then cooked to medium rare. Even with searing down low and cooking up high on my KJ it doesn't really work. Not enough temperature differential. Either I ramp down the temps to get the center at medium rare on the cook part but not a great sear or I sear and then under cook to not quite medium rare in the center.

    Thicker is perfect for rare steaks that just need a sear, though.
     
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  19. Jul 17, 2023 #6559
    74nole

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    I have my guys cut them 1 1/2” thick—works great ;)
     
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  20. Jul 17, 2023 #6560
    74nole

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    Tonight we’re going with homemade chicken’n’rice and grilled cheese sandwiches. Simple but always good.

    It’ll be a laid back quieter night here tonight. I have my follow up appointment after my mitral valve replacement surgery.

    Life is good in Gator Nation!
     
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